A creamy, vegetable-forward pasta made in just one pot! Fresh broccoli and peas brighten this dish up so it’s a delicious way to enjoy creamy, cheesy vegetables.Â
A creamy, vegetable-forward pasta made in just one pot! Fresh broccoli and peas brighten this dish up so it’s a delicious way to enjoy creamy, cheesy vegetables.Â
¼ cup unsalted butter
1 small yellow onion, diced
2 cloves garlic, minced
2 tsp dried oregano
¼ tsp chili flakes
Zest from one lemon
1 head broccoli, chopped into florets (about 3 cups)
1 tsp kosher salt
Ground pepper
500g fusilli pasta
4 cups vegetable broth
3 1/2 cups water
1 cup shredded fontina cheese (about 120g)
½ cup shredded parmesan cheese
1 cup ricotta cheese
Fresh basil leaves for garnish
Optional: 1 cup frozen peas, defrosted
To add more texture to this dish, top bowls of pasta with toasted breadcrumbs!
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